Wine In Stock
At Cru World Wine, we understand that sometimes you need your wine in a hurry. That's why we've created our "Wine In Stock" page - a selection of wines that have been landed in our local warehouse and are ready for rapid delivery.
Our "Wine In Stock" selection includes a variety of wines from around the world, ranging from classic vintages to up-and-coming wineries. And with our local warehouse, you can be sure that your wine will be delivered quickly and efficiently, so you can enjoy it in no time.
Whether you're hosting a dinner party, planning a special occasion, or just want to stock up your cellar, our "Wine In Stock" page has something for everyone. So why wait? Shop our selection today and enjoy the convenience of fast and reliable delivery, straight from our local warehouse to your doorstep.
Read More
Wine In Stock
Photo
AI Chat
| Product Name | Region | Qty | Score | Price | |||||
|---|---|---|---|---|---|---|---|---|---|
|
|
South Australia | 1 | 97 (HWC) |
Inc. VAT
£367.24 |
|||||
Halliday Wine Companion (97)John Duval is a master blender. This is all about the best of the vintage, fruit from various sites across the and Eden Barossa Valleys, to morph into the mighty Eligo. A powerhouse of flavour yet never loses focus. Dark plums infused with star anise, cinnamon, Dutch licorice and soy sauce. Full-bodied with velvety rich tannins. It gets the most oak - French hogsheads 54% new, aged 18 months, and needs time to settle in. It will. |
|||||||||
|
|
South Australia | 1 | 99 (HWC) |
Inc. VAT
£349.24 |
|||||
Halliday Wine Companion (99)From old vines in five districts, fermented with submerged cap, matured in French hogsheads (32% new) for 15 months. Complex and rich from the first whiff through to the aftertaste, not wasting a single berry in this great vintage. So much power, such elegance. |
|||||||||
|
|
South Australia | 2 | 98 (HWC) |
Inc. VAT
£721.24 |
|||||
Halliday Wine Companion (98)A full-bodied wine of ultimate coherence and quality, the bouquet setting the signal for the palate to follow. Attention to detail is obvious, especially the handling of tannins and oak. The integration of these components with the blackcurrant fruit is faultless. |
|||||||||
|
|
South Australia | 1 | 98 (VJ) |
Inc. VAT
£856.84 |
|||||
The Vintage Journal (98)Deep crimson. Complex blackcurrant, blackberry, praline, roasted chestnut mocha, marzipan notes. Richly flavoured, round and smooth with beautiful pure blackcurrant, blackberry mocha espresso flavours, fine loose-knit grainy tannins and underlying roasted chestnut, toffee notes. Finishes chocolaty and long with a long life ahead. |
|||||||||
|
|
South Australia | 1 | 96 (JS) |
Inc. VAT
£379.24 |
|||||
James Suckling (96)A bold, tarry and rich expression with a deeply embedded, dark-plum and blackberry core of aromas that are framed in very nicely fitted oak. There’s a 50/50 split of American and French and both are equally split between 50% new and 50% one-year-old. There’s a move to puncheons here, too. The palate is breathtakingly deep and supple with such impressive, soft, plush ripe blackberries. Long, powerful and immaculately captured tannins. Bold and beautiful. Will age for two decades easily. Drink or hold. Screw cap. |
|||||||||
|
|
South Australia | 1 | 96 (JS) |
Inc. VAT
£649.24 |
|||||
James Suckling (96)Stunning blueberries and mulberries here with a wealth of baking spices and red berries, as well as tarry notes and blackberries. It is all here. The palate has a super plush, rich and quite compressed tannin feel. Some firm and powerful moments, as the palate builds with plentiful spiced summer berries. Red plums and blackberries to close. Try from 2025. |
|||||||||
|
|
South Australia | 2 | 19.5+ (MJ) |
Inc. VAT
£799.24 |
|||||
Matthew Jukes (19.5+)Peter Gago explained that on 20th December, the temperature peaked at 45.6C, yet these vines dealt perfectly with this extreme challenge. In fact, I think it emboldened these vines, giving them a serious depth of flavour and darkness that opens onto a phenomenal array of black fruit and density, and it is packed with awesome power, and yet it is so refreshing and lifted on the finish it defies belief! Compact yet massive, overwhelmingly grand and delicately perfumed, this is an incredible RWT with a very long life ahead of it. This is an unmissable wine for serious collectors in this release. |
|||||||||
|
|
Castilla y Leon | 1 | 95 (WA) |
Inc. VAT
£546.07 |
|||||
Wine Advocate (95)Jorge Monzón considers 2020 to be an almost prefect vintage—cool and fresh, reminiscent of the great 2016. The pink 2020 Pícaro del Águila Clarete was produced with 35% Tempranillo, 35% Albillo Mayor and the rest other local grape varieties (Garnacha, Bobal, Bruñal, Monastrell, Tempranillo Gris, other Albillos, Garnacha Blanca, Pirules, Jaén, Moscatel, Malvasías...) found in the old vineyards. This is very different from your average rosé, more like a serious light red or powerful white that slowly fermented during 11 months and matured in barrel for 18 months. The orange-ish/pink wine is still young and lively, with some notes of toasted sesame seeds and a faint flinty reduction a little à la Coche-Dury, reminiscent of some vintages of their superb white. This was bottled without being racked, and perhaps that's why it has this nice reduction and could be the finest vintage to date. It has a strong chalky aftertaste from the limestone-rich soils, which makes it a terroir white, but it's also very marked by the style (which they updated from the traditional wines in Aranda in the old times) of a unique wine. It's balanced and mellow but not a shy wine, with 14% alcohol and a pH of 3.26. I've tasted 15+-year-old bottles of wines of this style, and they were still lively, so this one should not be shorter lived. Unique. Given my experience with past vintages, I'd wait a little before pulling the cork here. 8,358 bottles and 151 magnums produced. It was bottled in February 2022. |
|||||||||
|
|
Castilla y Leon | 1 | 93+ (WA) |
Inc. VAT
£514.87 |
|||||
Wine Advocate (93+)The youngest of the released wines I tasted is a red—the 2016 Pícaro del Águila Tinto. It is from what they consider to be one of the best and freshest vintages in recent times. This is produced with the vines from the warmer parts of La Aguilera, a cold place to start with (and in a cooler year). The old vines are planted with a mix that is dominated by Tempranillo but also contains some 5% other grapes. All the grapes are picked and fermented together with full clusters and natural yeasts in concrete and stainless steel vats. It matured in oak barrels for 13 months. This is fragrant, expressive, open, aromatic and really attractive. The palate is really balanced, with great freshness, fine tannins and a very pleasant mouthfeel—supple, balanced and with great depth. This is the best version of this bottling so far, and it seems like 2016 could be a great overall vintage, based on some other wines I sampled from cask (many of them have an extended élevage). 21,550 bottles and 624 magnums were filled unfiltered and unfined in November 2017. |
|||||||||
|
|
Castilla y Leon | 1 | 93 (WA) |
Inc. VAT
£477.67 |
|||||
Wine Advocate (93)2017 was an unusually short crop as a result of terrible frost in April 2017, when thermometers reached -10 degrees Celsius in some places. The 2017 Pícaro del Águila Tinto, their entry-level and most approachable red, was seriously affected, of course. They lost some 60% of the volume, but the wine is incredible for the condition of the year. It feels a little more mysterious, not as expressive or open, a bit reductive perhaps, but the aromas are clean and don't show any excess ripeness. They did an amazing job eliminating all the raisins that didn't make it into the fermentation vat, and the extra workload has clearly paid off. The wine has some grip and fine, chalky tannins. 17,025 bottles and 487 magnums produced. It was bottled unfiltered and unfined and with just a little sulfur added in October 2018 after 12 months in oak barrels. |
|||||||||
|
|
Castilla y Leon | 1 | 94+ (WA) |
Inc. VAT
£333.67 |
|||||
Wine Advocate (94+)The youngest of the reds I tasted, the 2019 Pícaro del Águila Tinto is their most approachable red and is still serious, vibrant and aromatic with great length and still has good aging potential. They use the grapes from the warmest vineyards they have in the village of La Aguilera, form the northern part closer to La Horra, mostly Tempranillo but with some 5% of other varieties (red and white) interplanted in the old vineyards, fermented together with full clusters and indigenous yeasts and matured in French oak barrels for 15 months. Like the 2019 Clarete, this is young and tender and has more tension than I expected for a warmer year. It has less oak than previous years (only 10% or 15% new barrels), and the wine feels better balanced and is floral and aromatic. It's medium-bodied with a very fine texture, a pretty wine that drinks very well and doesn't reflect a warm year at all, as it has incredible freshness. A great Pícaro. They produced 69,852 bottles and 850 magnums, a notable increase in volume... while they increase the quality! It was bottled in February 2021. |
|||||||||
|
|
Castilla y Leon | 1 | 95 (WA) |
Inc. VAT
£378.07 |
|||||
Wine Advocate (95)The juicy, velvety and aromatic red 2020 Pícaro del Águila Tinto is fine-boned and quite faithfully represents what they want to express with this cuvée; it's very tasty and has some chalkiness (perhaps through less ripeness than in years like 2018) with 14% alcohol and mellow acidity. The nose reveals some Côte-Rôtie-like notes of smoked meat and violets. 2020 delivered a good crop of healthy grapes that produced the finest wine to date for this bottling. This is superb, elegant and powerful, with everything in place (seems to be the signature of 2020) and perfectly integrated oak. 71,382 bottles and 1,979 magnums produced. It was bottled in September 2021. |
|||||||||
|
|
Castilla y Leon | 1 | 100 (WA) |
Inc. VAT
£5,779.24 |
|||||
Wine Advocate (100)I was really looking forward to the bottled version of the 2018 Pingus after a great showing of the cask sample last year. Part of the wine matured in 20,000-liter oak casks, so it's not all barrique. This is the first time they used the vats, and based on the results, Sisseck thinks in the future Pingus will be around 50% in oak vats. The Pingus vines were planted in 1929 in two different sectors of the village of La Horra, Barroso and San Cristobal and contain some 2% other varieties. The vineyards are certified organic and biodynamic and are manicured like few vineyards in Spain. The wine is subtle and harmonious, elegant and insinuating, with all the components in very good balance. This is precise and pure; Sisseck is thorough and meticulous, and the wine shows that precision. This follows the line of the 2016, showing very well even if it was bottled only one month before I tasted it. 9,300 bottles were filled in August 2020. |
|||||||||
|
|
Castilla y Leon | 1 | 95 (JS) |
Inc. VAT
£1,280.47 |
|||||
James Suckling (95)Almost black-purple color. Dense black fruits aromas, fine oak and elegant dry tannins that are beautifuly integrated in the rich body. The long finish is already graceful thanks to the spot-on balance. Drink now. |
|||||||||
|
|
Castilla y Leon | 1 | 95 (VN) |
Inc. VAT
£762.04 |
|||||
Vinous (95)Deep violet. Smoke- and spice-accented dark berries and cherry on the highly perfumed nose. Lively bitter cherry, blueberry and violet pastille flavors stain the palate, showing fine definition and a supporting spine of tangy acidity. Opens up and deepens on the strikingly long, incisive finish, which features gently chewy tannins and lingering florality. |
|||||||||
|
|
Castilla y Leon | 1 | 96 (DC) |
Inc. VAT
£1,232.47 |
|||||
Decanter (96)In the shadow of Pingus? Only, perhaps, if you taste it after the grand vin, because Flor de Pingus is another haute-couture masterpiece in its own right, again with that highly polished tannic texture and layers of dark but succulent and perfectly ripe mulberry fruit, suggestions of something darker and savoury emerging, but for now this is just a gloriously sensual young wine with a pronounced sense of place. Biodynamic. |
|||||||||
|
|
South Australia | 1 | 95 (JD) |
Inc. VAT
£997.27 |
|||||
Jeb Dunnuck (95)Another gem in the lineup, the 2016 Shiraz Barossa & Eden Valleys is equal parts from each region brought up in foudre. Its deep ruby/purple color is followed by scents of black raspberries, currants, incense, Christmas spice, and sage, with exotic peppery notes developing with time in the glass. Full-bodied, deep, silky and layered, on the palate, it’s another brilliant wine from this family that’s going to keep for over a decade. |
|||||||||
|
|
South Australia | 1 | 95 (JD) |
Inc. VAT
£487.24 |
|||||
Jeb Dunnuck (95)Another gem in the lineup, the 2016 Shiraz Barossa & Eden Valleys is equal parts from each region brought up in foudre. Its deep ruby/purple color is followed by scents of black raspberries, currants, incense, Christmas spice, and sage, with exotic peppery notes developing with time in the glass. Full-bodied, deep, silky and layered, on the palate, it’s another brilliant wine from this family that’s going to keep for over a decade. |
|||||||||
|
|
South Australia | 1 | 95 (JS) |
Inc. VAT
£238.84 |
|||||
James Suckling (95)This has very attractive, ripe-blackberry and dark-plum aromas with blueberry and earthy, spicy notes, too. There’s composure and concentration on the palate, showing very even-paced tannin and fruit. Full-bodied, yet balanced. Long, blackberry and blueberry flavors. The tannins hold long and smooth. Drink or hold. Screw cap. |
|||||||||
|
|
South Australia | 1 | 94 (HWC) |
Inc. VAT
£96.49 |
|||||
Halliday Wine Companion (94)Deep and bright colour; a classy medium-bodied shiraz, with a seductive array of blackberry and plum fruit supported by fine, ripe tannins and well integrated; very high quality cork, perfectly inserted. |
|||||||||
|
|
South Australia | 3 | 96-98 (WA) |
Inc. VAT
£700.93 |
|||||
Wine Advocate (96-98)Mint, sage and thyme accent blackberry and black cherry fruit in the 2018 The Schubert Theorem Shiraz. Full-bodied and rich without being heavy, it finishes tremendously long, with silky, cocoa-powder-like tannins. It should drink well for a couple of decades. |
|||||||||
|
|
South Australia | 2 | 98 (WA) |
Inc. VAT
£535.33 |
|||||
Wine Advocate (98)The 2020 The Schubert Theorem Shiraz was made with fruit from the Roennfeldt Road vineyard in Marananga, with 70% whole bunches in the ferment. This is the only cuvée in the collection that sees any inclusion of a different maturation vessel: the northeastern corner of the vineyard goes into concrete, because it retains the pure blue fruit characters that so define the wine. When one considers the dirt that is in this vineyard (and I ask you, without dirt, just where would we all be?), when one sees its black, shaley sparkle, one can get a sense of what to expect in the wine. It is always the black, brooding beast of the pack, but there is always—and I repeat, ALWAYS—a core of very pure fruit at its heart. This year is no different, and it is encased in fine but structuring tannin. It soars long across the palate, and yet within it, this wine is elegant and pliable. If the Lamella is the intriguing, pretty wine, and The Standish is the savory powerhouse, then The Relic is the iron fist–velvet glove... which makes this the enigma. I cannot overstate how attracted I am to the prowling, slinking nature of it. The tannins here—of all the wines—have a blueberry skin gravel to them; they are chalky and fine and a little bit gritty… excellent. This is a sensation, in every respect. A hot contender for best wine in the release this year. |
|||||||||
|
|
South Australia | 1 | 98-100 (WA) |
Inc. VAT
£726.04 |
|||||
Wine Advocate (98-100)The 2018 The Standish Shiraz (a sample blend from barrel) is a bit stalky (it's about 50% whole cluster), but it's gorgeously perfumed, with hints of herbal tea, raspberries, blackberries and licorice. It just exudes complexity, while also being full-bodied, plush and creamy, with a long, elegant finish. This seamless beauty is a candidate for perfection. |
|||||||||
|
|
South Australia | 1 | 98 (JS) |
Inc. VAT
£486.13 |
|||||
James Suckling (98)Such concentrated blueberry and cherry aromas, as well as violets and fresh-earth aromas. This delivers an immediate sense of richness with chocolate in the mix, too. Very pure. The palate has a very resolved feel with deep, essence-like fruit flavors that hold a rich, plum and blackberry line that drives long and very even. This is really something. Drink over the next decade. |
|||||||||
|
|
South Australia | 2 | 96 (WA) |
Inc. VAT
£572.53 |
|||||
Wine Advocate (96)The 2020 The Standish Shiraz was made with fruit from the Laycock family vineyard, in Greenock. The first vintage was 1999. This vintage saw 30% whole bunches in the ferment. It offers notes of red dirt, a bit of blood, salted heirloom tomato and satsuma plum. This is concentrated, compacted, plush, dense and muscular, with notes of ras el’hanout, allspice, torched cinnamon and salted Dutch licorice. This wine is like playing "Magic Eye." There’s a lot going on, but if you relax, a pattern emerges and the detail becomes obvious for all to see. Within the fine but plushly tannic frame, there is saltbush and bay leaf, exotic spice and cascading layers of berry fruits. The dirt in which the roots are entangled similarly shows its colors—and these are red, ochre, earth and dust. At first glance, the foolish and the rash will overlook this for being singularly muscular and full-bodied, but like all the best IYKYK (if you know, you know—wink wink) scenarios, there is far more than meets the palate here. Another blockbuster Standish. |
|||||||||
|
|
South Australia | 1 | 99 (WA) |
Inc. VAT
£530.53 |
|||||
Wine Advocate (99)The 2020 The Relic Shiraz-Viognier is made with fruit from the Hongell family vineyard in Krondorf, with 15% to 20% whole bunches in the ferment and 1% Viognier skins co-fermented. This is the best I’ve seen it. There’s something about the combination of the hot year and the diminished yields—it has recoiled and recompressed the Viognier on top of and into the Shiraz and brought them into balance/harmony. Beneath its floral and stone fruit guiles is a pool of savory, muscular, red-dirt Shiraz. There is bacon fat and pure berry fruit and spice for days… I’ve recently looked at a previous vintage of this wine alongside an older but immaculate Chateau d’Ampuis, and while their origins were clear in the glass, the Relic proved an Australian perspective more than relevant. The balance between the varieties—and the classic push/pull of sweet and savory—is more harmonious this year than in any I can remember, and the only thing I am more excited about when I consider this wine is what I will say next year, through the lens of an excellent, cool and elegant year. What a fine pair they will make. |
|||||||||
|
|
Castilla y Leon | 1 | 97 (WA) |
Inc. VAT
£796.18 |
|||||
Wine Advocate (97)The 2018 Matallana is the only wine they produced in Ribera del Duero, a traditional blend of Tempranillo with approximately 15% other varieties —Valenciano (Bobal), Navarro (Garnacha) and white Albillo—from different soils in five different villages, Sotillo de la Ribera, Roa, Fuentecén, Fuentemolinos and Pardilla. It fermented in oak and stainless steel vats with indigenous yeasts and matured for 14 months in French oak barrels of different ages. It has 14.5% alcohol and a pH of 3.68. The wine is subtle, harmonious and elegant, complex and with integrated oak, very expressive with velvety tannins and a long, dry, chalky finish. This is superb, elegant but with the Duero rusticity and stone minerality. It has to be the finest Matallana to date. 22,020 bottles produced. It was bottled in May and June 2020. They skipped the 2017 of this wine as the year was decimated by killer frost. |
|||||||||
|
|
South Australia | 1 | 99 (DC) |
Inc. VAT
£1,163.09 |
|||||
Decanter (99)The must-try wine Tightly wound yet with cashmere tannins, soft kid-glove oak and cut-finger minerality. The anise, clove and cinnamon-edged palate is unbelievably svelte, like melted chocolate. On day two, succulent, spicy cherry fruit emerges, with blackberry liqueur, roses and violets. Savoury cep undertones, graphite and cedar follow through on an endless finish. A stunning blend of six old vineyards, one planted in the 1850s. |
|||||||||
|
|
South Australia | 1 | 98 (WA) |
Inc. VAT
£562.43 |
|||||
Wine Advocate (98)The 2004 Descendant, an old oak-aged blend of 92% Shiraz and 8% Viognier from a 12-year old vineyard, offers up notes of blackberries, ink, sweet truffles, and acacia flowers. There are 1,000 cases of this full-bodied, intense, rich blockbuster. It will drink well for 10-15 years. |
|||||||||
|
|
South Australia | 1 | 95+ (WA) |
Inc. VAT
£635.26 |
|||||
Wine Advocate (95+)A new offering, the 2004 The Pict, is a 220-case cuvee of 100% Mourvedre that tips the scales at 13.2% alcohol. Reminiscent of a 1998 Domaine Tempier Cuvee Speciale (a great vintage for that estate), it boasts an inky/blue/purple color, phenomenally intense blueberry and blackberry fruit characteristics, and hints of black truffles as well as fresh mushrooms. Deep and full-bodied, with superb fruit and the right amount of sweet tannin (a rarity for Mourvedre), this beauty should evolve slowly, and drink well for 15 or more years. |
|||||||||
| Product Name | Region | Qty | Score | Price | |||||
|---|---|---|---|---|---|---|---|---|---|
|
|
South Australia | 1 | 97 (HWC) |
In Bond
£290.00 |
|||||
Halliday Wine Companion (97)John Duval is a master blender. This is all about the best of the vintage, fruit from various sites across the and Eden Barossa Valleys, to morph into the mighty Eligo. A powerhouse of flavour yet never loses focus. Dark plums infused with star anise, cinnamon, Dutch licorice and soy sauce. Full-bodied with velvety rich tannins. It gets the most oak - French hogsheads 54% new, aged 18 months, and needs time to settle in. It will. |
|||||||||
|
|
South Australia | 1 | 99 (HWC) |
In Bond
£275.00 |
|||||
Halliday Wine Companion (99)From old vines in five districts, fermented with submerged cap, matured in French hogsheads (32% new) for 15 months. Complex and rich from the first whiff through to the aftertaste, not wasting a single berry in this great vintage. So much power, such elegance. |
|||||||||
|
|
South Australia | 2 | 98 (HWC) |
In Bond
£585.00 |
|||||
Halliday Wine Companion (98)A full-bodied wine of ultimate coherence and quality, the bouquet setting the signal for the palate to follow. Attention to detail is obvious, especially the handling of tannins and oak. The integration of these components with the blackcurrant fruit is faultless. |
|||||||||
|
|
South Australia | 1 | 98 (VJ) |
In Bond
£698.00 |
|||||
The Vintage Journal (98)Deep crimson. Complex blackcurrant, blackberry, praline, roasted chestnut mocha, marzipan notes. Richly flavoured, round and smooth with beautiful pure blackcurrant, blackberry mocha espresso flavours, fine loose-knit grainy tannins and underlying roasted chestnut, toffee notes. Finishes chocolaty and long with a long life ahead. |
|||||||||
|
|
South Australia | 1 | 96 (JS) |
In Bond
£300.00 |
|||||
James Suckling (96)A bold, tarry and rich expression with a deeply embedded, dark-plum and blackberry core of aromas that are framed in very nicely fitted oak. There’s a 50/50 split of American and French and both are equally split between 50% new and 50% one-year-old. There’s a move to puncheons here, too. The palate is breathtakingly deep and supple with such impressive, soft, plush ripe blackberries. Long, powerful and immaculately captured tannins. Bold and beautiful. Will age for two decades easily. Drink or hold. Screw cap. |
|||||||||
|
|
South Australia | 1 | 96 (JS) |
In Bond
£525.00 |
|||||
James Suckling (96)Stunning blueberries and mulberries here with a wealth of baking spices and red berries, as well as tarry notes and blackberries. It is all here. The palate has a super plush, rich and quite compressed tannin feel. Some firm and powerful moments, as the palate builds with plentiful spiced summer berries. Red plums and blackberries to close. Try from 2025. |
|||||||||
|
|
South Australia | 2 | 19.5+ (MJ) |
In Bond
£650.00 |
|||||
Matthew Jukes (19.5+)Peter Gago explained that on 20th December, the temperature peaked at 45.6C, yet these vines dealt perfectly with this extreme challenge. In fact, I think it emboldened these vines, giving them a serious depth of flavour and darkness that opens onto a phenomenal array of black fruit and density, and it is packed with awesome power, and yet it is so refreshing and lifted on the finish it defies belief! Compact yet massive, overwhelmingly grand and delicately perfumed, this is an incredible RWT with a very long life ahead of it. This is an unmissable wine for serious collectors in this release. |
|||||||||
|
|
Castilla y Leon | 1 | 95 (WA) |
In Bond
£423.00 |
|||||
Wine Advocate (95)Jorge Monzón considers 2020 to be an almost prefect vintage—cool and fresh, reminiscent of the great 2016. The pink 2020 Pícaro del Águila Clarete was produced with 35% Tempranillo, 35% Albillo Mayor and the rest other local grape varieties (Garnacha, Bobal, Bruñal, Monastrell, Tempranillo Gris, other Albillos, Garnacha Blanca, Pirules, Jaén, Moscatel, Malvasías...) found in the old vineyards. This is very different from your average rosé, more like a serious light red or powerful white that slowly fermented during 11 months and matured in barrel for 18 months. The orange-ish/pink wine is still young and lively, with some notes of toasted sesame seeds and a faint flinty reduction a little à la Coche-Dury, reminiscent of some vintages of their superb white. This was bottled without being racked, and perhaps that's why it has this nice reduction and could be the finest vintage to date. It has a strong chalky aftertaste from the limestone-rich soils, which makes it a terroir white, but it's also very marked by the style (which they updated from the traditional wines in Aranda in the old times) of a unique wine. It's balanced and mellow but not a shy wine, with 14% alcohol and a pH of 3.26. I've tasted 15+-year-old bottles of wines of this style, and they were still lively, so this one should not be shorter lived. Unique. Given my experience with past vintages, I'd wait a little before pulling the cork here. 8,358 bottles and 151 magnums produced. It was bottled in February 2022. |
|||||||||
|
|
Castilla y Leon | 1 | 93+ (WA) |
In Bond
£397.00 |
|||||
Wine Advocate (93+)The youngest of the released wines I tasted is a red—the 2016 Pícaro del Águila Tinto. It is from what they consider to be one of the best and freshest vintages in recent times. This is produced with the vines from the warmer parts of La Aguilera, a cold place to start with (and in a cooler year). The old vines are planted with a mix that is dominated by Tempranillo but also contains some 5% other grapes. All the grapes are picked and fermented together with full clusters and natural yeasts in concrete and stainless steel vats. It matured in oak barrels for 13 months. This is fragrant, expressive, open, aromatic and really attractive. The palate is really balanced, with great freshness, fine tannins and a very pleasant mouthfeel—supple, balanced and with great depth. This is the best version of this bottling so far, and it seems like 2016 could be a great overall vintage, based on some other wines I sampled from cask (many of them have an extended élevage). 21,550 bottles and 624 magnums were filled unfiltered and unfined in November 2017. |
|||||||||
|
|
Castilla y Leon | 1 | 93 (WA) |
In Bond
£366.00 |
|||||
Wine Advocate (93)2017 was an unusually short crop as a result of terrible frost in April 2017, when thermometers reached -10 degrees Celsius in some places. The 2017 Pícaro del Águila Tinto, their entry-level and most approachable red, was seriously affected, of course. They lost some 60% of the volume, but the wine is incredible for the condition of the year. It feels a little more mysterious, not as expressive or open, a bit reductive perhaps, but the aromas are clean and don't show any excess ripeness. They did an amazing job eliminating all the raisins that didn't make it into the fermentation vat, and the extra workload has clearly paid off. The wine has some grip and fine, chalky tannins. 17,025 bottles and 487 magnums produced. It was bottled unfiltered and unfined and with just a little sulfur added in October 2018 after 12 months in oak barrels. |
|||||||||
|
|
Castilla y Leon | 1 | 94+ (WA) |
In Bond
£246.00 |
|||||
Wine Advocate (94+)The youngest of the reds I tasted, the 2019 Pícaro del Águila Tinto is their most approachable red and is still serious, vibrant and aromatic with great length and still has good aging potential. They use the grapes from the warmest vineyards they have in the village of La Aguilera, form the northern part closer to La Horra, mostly Tempranillo but with some 5% of other varieties (red and white) interplanted in the old vineyards, fermented together with full clusters and indigenous yeasts and matured in French oak barrels for 15 months. Like the 2019 Clarete, this is young and tender and has more tension than I expected for a warmer year. It has less oak than previous years (only 10% or 15% new barrels), and the wine feels better balanced and is floral and aromatic. It's medium-bodied with a very fine texture, a pretty wine that drinks very well and doesn't reflect a warm year at all, as it has incredible freshness. A great Pícaro. They produced 69,852 bottles and 850 magnums, a notable increase in volume... while they increase the quality! It was bottled in February 2021. |
|||||||||
|
|
Castilla y Leon | 1 | 95 (WA) |
In Bond
£283.00 |
|||||
Wine Advocate (95)The juicy, velvety and aromatic red 2020 Pícaro del Águila Tinto is fine-boned and quite faithfully represents what they want to express with this cuvée; it's very tasty and has some chalkiness (perhaps through less ripeness than in years like 2018) with 14% alcohol and mellow acidity. The nose reveals some Côte-Rôtie-like notes of smoked meat and violets. 2020 delivered a good crop of healthy grapes that produced the finest wine to date for this bottling. This is superb, elegant and powerful, with everything in place (seems to be the signature of 2020) and perfectly integrated oak. 71,382 bottles and 1,979 magnums produced. It was bottled in September 2021. |
|||||||||
|
|
Castilla y Leon | 1 | 100 (WA) |
In Bond
£4,800.00 |
|||||
Wine Advocate (100)I was really looking forward to the bottled version of the 2018 Pingus after a great showing of the cask sample last year. Part of the wine matured in 20,000-liter oak casks, so it's not all barrique. This is the first time they used the vats, and based on the results, Sisseck thinks in the future Pingus will be around 50% in oak vats. The Pingus vines were planted in 1929 in two different sectors of the village of La Horra, Barroso and San Cristobal and contain some 2% other varieties. The vineyards are certified organic and biodynamic and are manicured like few vineyards in Spain. The wine is subtle and harmonious, elegant and insinuating, with all the components in very good balance. This is precise and pure; Sisseck is thorough and meticulous, and the wine shows that precision. This follows the line of the 2016, showing very well even if it was bottled only one month before I tasted it. 9,300 bottles were filled in August 2020. |
|||||||||
|
|
Castilla y Leon | 1 | 95 (JS) |
In Bond
£1,035.00 |
|||||
James Suckling (95)Almost black-purple color. Dense black fruits aromas, fine oak and elegant dry tannins that are beautifuly integrated in the rich body. The long finish is already graceful thanks to the spot-on balance. Drink now. |
|||||||||
|
|
Castilla y Leon | 1 | 95 (VN) |
In Bond
£619.00 |
|||||
Vinous (95)Deep violet. Smoke- and spice-accented dark berries and cherry on the highly perfumed nose. Lively bitter cherry, blueberry and violet pastille flavors stain the palate, showing fine definition and a supporting spine of tangy acidity. Opens up and deepens on the strikingly long, incisive finish, which features gently chewy tannins and lingering florality. |
|||||||||
|
|
Castilla y Leon | 1 | 96 (DC) |
In Bond
£995.00 |
|||||
Decanter (96)In the shadow of Pingus? Only, perhaps, if you taste it after the grand vin, because Flor de Pingus is another haute-couture masterpiece in its own right, again with that highly polished tannic texture and layers of dark but succulent and perfectly ripe mulberry fruit, suggestions of something darker and savoury emerging, but for now this is just a gloriously sensual young wine with a pronounced sense of place. Biodynamic. |
|||||||||
|
|
South Australia | 1 | 95 (JD) |
In Bond
£799.00 |
|||||
Jeb Dunnuck (95)Another gem in the lineup, the 2016 Shiraz Barossa & Eden Valleys is equal parts from each region brought up in foudre. Its deep ruby/purple color is followed by scents of black raspberries, currants, incense, Christmas spice, and sage, with exotic peppery notes developing with time in the glass. Full-bodied, deep, silky and layered, on the palate, it’s another brilliant wine from this family that’s going to keep for over a decade. |
|||||||||
|
|
South Australia | 1 | 95 (JD) |
In Bond
£390.00 |
|||||
Jeb Dunnuck (95)Another gem in the lineup, the 2016 Shiraz Barossa & Eden Valleys is equal parts from each region brought up in foudre. Its deep ruby/purple color is followed by scents of black raspberries, currants, incense, Christmas spice, and sage, with exotic peppery notes developing with time in the glass. Full-bodied, deep, silky and layered, on the palate, it’s another brilliant wine from this family that’s going to keep for over a decade. |
|||||||||
|
|
South Australia | 1 | 95 (JS) |
In Bond
£183.00 |
|||||
James Suckling (95)This has very attractive, ripe-blackberry and dark-plum aromas with blueberry and earthy, spicy notes, too. There’s composure and concentration on the palate, showing very even-paced tannin and fruit. Full-bodied, yet balanced. Long, blackberry and blueberry flavors. The tannins hold long and smooth. Drink or hold. Screw cap. |
|||||||||
|
|
South Australia | 1 | 94 (HWC) |
In Bond
£74.00 |
|||||
Halliday Wine Companion (94)Deep and bright colour; a classy medium-bodied shiraz, with a seductive array of blackberry and plum fruit supported by fine, ripe tannins and well integrated; very high quality cork, perfectly inserted. |
|||||||||
|
|
South Australia | 3 | 96-98 (WA) |
In Bond
£565.00 |
|||||
Wine Advocate (96-98)Mint, sage and thyme accent blackberry and black cherry fruit in the 2018 The Schubert Theorem Shiraz. Full-bodied and rich without being heavy, it finishes tremendously long, with silky, cocoa-powder-like tannins. It should drink well for a couple of decades. |
|||||||||
|
|
South Australia | 2 | 98 (WA) |
In Bond
£427.00 |
|||||
Wine Advocate (98)The 2020 The Schubert Theorem Shiraz was made with fruit from the Roennfeldt Road vineyard in Marananga, with 70% whole bunches in the ferment. This is the only cuvée in the collection that sees any inclusion of a different maturation vessel: the northeastern corner of the vineyard goes into concrete, because it retains the pure blue fruit characters that so define the wine. When one considers the dirt that is in this vineyard (and I ask you, without dirt, just where would we all be?), when one sees its black, shaley sparkle, one can get a sense of what to expect in the wine. It is always the black, brooding beast of the pack, but there is always—and I repeat, ALWAYS—a core of very pure fruit at its heart. This year is no different, and it is encased in fine but structuring tannin. It soars long across the palate, and yet within it, this wine is elegant and pliable. If the Lamella is the intriguing, pretty wine, and The Standish is the savory powerhouse, then The Relic is the iron fist–velvet glove... which makes this the enigma. I cannot overstate how attracted I am to the prowling, slinking nature of it. The tannins here—of all the wines—have a blueberry skin gravel to them; they are chalky and fine and a little bit gritty… excellent. This is a sensation, in every respect. A hot contender for best wine in the release this year. |
|||||||||
|
|
South Australia | 1 | 98-100 (WA) |
In Bond
£589.00 |
|||||
Wine Advocate (98-100)The 2018 The Standish Shiraz (a sample blend from barrel) is a bit stalky (it's about 50% whole cluster), but it's gorgeously perfumed, with hints of herbal tea, raspberries, blackberries and licorice. It just exudes complexity, while also being full-bodied, plush and creamy, with a long, elegant finish. This seamless beauty is a candidate for perfection. |
|||||||||
|
|
South Australia | 1 | 98 (JS) |
In Bond
£386.00 |
|||||
James Suckling (98)Such concentrated blueberry and cherry aromas, as well as violets and fresh-earth aromas. This delivers an immediate sense of richness with chocolate in the mix, too. Very pure. The palate has a very resolved feel with deep, essence-like fruit flavors that hold a rich, plum and blackberry line that drives long and very even. This is really something. Drink over the next decade. |
|||||||||
|
|
South Australia | 2 | 96 (WA) |
In Bond
£458.00 |
|||||
Wine Advocate (96)The 2020 The Standish Shiraz was made with fruit from the Laycock family vineyard, in Greenock. The first vintage was 1999. This vintage saw 30% whole bunches in the ferment. It offers notes of red dirt, a bit of blood, salted heirloom tomato and satsuma plum. This is concentrated, compacted, plush, dense and muscular, with notes of ras el’hanout, allspice, torched cinnamon and salted Dutch licorice. This wine is like playing "Magic Eye." There’s a lot going on, but if you relax, a pattern emerges and the detail becomes obvious for all to see. Within the fine but plushly tannic frame, there is saltbush and bay leaf, exotic spice and cascading layers of berry fruits. The dirt in which the roots are entangled similarly shows its colors—and these are red, ochre, earth and dust. At first glance, the foolish and the rash will overlook this for being singularly muscular and full-bodied, but like all the best IYKYK (if you know, you know—wink wink) scenarios, there is far more than meets the palate here. Another blockbuster Standish. |
|||||||||
|
|
South Australia | 1 | 99 (WA) |
In Bond
£423.00 |
|||||
Wine Advocate (99)The 2020 The Relic Shiraz-Viognier is made with fruit from the Hongell family vineyard in Krondorf, with 15% to 20% whole bunches in the ferment and 1% Viognier skins co-fermented. This is the best I’ve seen it. There’s something about the combination of the hot year and the diminished yields—it has recoiled and recompressed the Viognier on top of and into the Shiraz and brought them into balance/harmony. Beneath its floral and stone fruit guiles is a pool of savory, muscular, red-dirt Shiraz. There is bacon fat and pure berry fruit and spice for days… I’ve recently looked at a previous vintage of this wine alongside an older but immaculate Chateau d’Ampuis, and while their origins were clear in the glass, the Relic proved an Australian perspective more than relevant. The balance between the varieties—and the classic push/pull of sweet and savory—is more harmonious this year than in any I can remember, and the only thing I am more excited about when I consider this wine is what I will say next year, through the lens of an excellent, cool and elegant year. What a fine pair they will make. |
|||||||||
|
|
Castilla y Leon | 1 | 97 (WA) |
In Bond
£625.00 |
|||||
Wine Advocate (97)The 2018 Matallana is the only wine they produced in Ribera del Duero, a traditional blend of Tempranillo with approximately 15% other varieties —Valenciano (Bobal), Navarro (Garnacha) and white Albillo—from different soils in five different villages, Sotillo de la Ribera, Roa, Fuentecén, Fuentemolinos and Pardilla. It fermented in oak and stainless steel vats with indigenous yeasts and matured for 14 months in French oak barrels of different ages. It has 14.5% alcohol and a pH of 3.68. The wine is subtle, harmonious and elegant, complex and with integrated oak, very expressive with velvety tannins and a long, dry, chalky finish. This is superb, elegant but with the Duero rusticity and stone minerality. It has to be the finest Matallana to date. 22,020 bottles produced. It was bottled in May and June 2020. They skipped the 2017 of this wine as the year was decimated by killer frost. |
|||||||||
|
|
South Australia | 1 | 99 (DC) |
In Bond
£950.00 |
|||||
Decanter (99)The must-try wine Tightly wound yet with cashmere tannins, soft kid-glove oak and cut-finger minerality. The anise, clove and cinnamon-edged palate is unbelievably svelte, like melted chocolate. On day two, succulent, spicy cherry fruit emerges, with blackberry liqueur, roses and violets. Savoury cep undertones, graphite and cedar follow through on an endless finish. A stunning blend of six old vineyards, one planted in the 1850s. |
|||||||||
|
|
South Australia | 1 | 98 (WA) |
In Bond
£458.00 |
|||||
Wine Advocate (98)The 2004 Descendant, an old oak-aged blend of 92% Shiraz and 8% Viognier from a 12-year old vineyard, offers up notes of blackberries, ink, sweet truffles, and acacia flowers. There are 1,000 cases of this full-bodied, intense, rich blockbuster. It will drink well for 10-15 years. |
|||||||||
|
|
South Australia | 1 | 95+ (WA) |
In Bond
£508.00 |
|||||
Wine Advocate (95+)A new offering, the 2004 The Pict, is a 220-case cuvee of 100% Mourvedre that tips the scales at 13.2% alcohol. Reminiscent of a 1998 Domaine Tempier Cuvee Speciale (a great vintage for that estate), it boasts an inky/blue/purple color, phenomenally intense blueberry and blackberry fruit characteristics, and hints of black truffles as well as fresh mushrooms. Deep and full-bodied, with superb fruit and the right amount of sweet tannin (a rarity for Mourvedre), this beauty should evolve slowly, and drink well for 15 or more years. |
|||||||||
